Green Peas, to Bottle

Ingredients

• Gather the peas on a dry day
• blanch them with a spray of mint
• allow a teaspoonful of salt to each half gallon of water

Method

1. 1

   Gather the peas on a dry day, shell them carefully, and pick them over.

2. 2

   Blanch them with a spray of mint, rinse, and dry well.

3. 3

   Put them into bottles with the mint, pour salted boiling water over them, and cook in a kettle of water for one and a half hours.

4. 4

   Fasten the tops down to make it air-tight and store in a dry place.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 7. The excerpt below is the record exactly as published.

Green Peas, to Bottle. — There ai’e several ways of doing this. The regular way, as done by profes- sional canners, is I believe tipis : Gather the peas on a dry day (as you must every other fruit or vegetable to preserve), shell them carefully, and pick them over to ensure their all being sound and perfect, and as even in size as possible ; blanch them with a CANNING AND BOTTLING. 15 spray of mint, rinse, and dry well. Then put them into the bottles with the mint, shaking them to make them settle in nicely, pour salted boiling water over them, and after covering down, let them cook as before in a large kettle of water (remember that in every case the outside water should not reach above an inch from the rim of the bottle mouth) for one and a-half hours, and finish off as before. II. Shell, parboil, and drain the peas as before ; pound the pods (they should be young, though full formed) in some of the water in which the peas were boiled, and strain off the coloured liquid thus produced. Season to taste with salt, adding as much more water as will suffice to cover the peas, and boil it all together for ten or twelve minutes. Now put the peas into the bottles, cover them with the green water, and cook as before ; then fasten the tops down to make it all air-tight, and when cold store in a dry place. III. Gather and pick over the peas as before, and drop them carefully into the wide-mouthed preserving bottles so as to bruise them as little as possible, shake them gently to pack them close, and put on the cap of the bottle without the rubber ring ; put the bottles swathed in hay into a kettle full of boiling water, again bring it gently to the boil, and keep this outer water simmer- ing, quietly but steadily, till the peas look tender ; then at once pour into the bottles boiling salted water (allow a teaspoonful of salt to each half gallon of wa'-e

Cook this with the app: pantry check, scaling, and the assistant.